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No Boil Stout
Oatmeal Stout • Partial Mash • 5 gal
Mile High Monks
January 6, 2003 am 06:09am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- .5 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .5 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- .25 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 5 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Fuggle - 4.8 AA% pellets; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Fuggle - 4.8 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
Get 3 pots, 2 small, 1 large. Put 2 cups water into ea. small pot. 2 gallons in large pot. Boil bittering hops in small pot for 1 hour. Boil aroma hops according to recipe. Soak grain at 155o for 30 min. in large pot. Add DME raise temp to 160, hold for 10 min. Add all 3 to fermenter cool and pitch yeast.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.018 | |
| Color: | 30.9 SRM | 22 - 40 | |
| Alcohol: | 5.6% ABV | 4.2% - 5.9% | |
| Bitterness: | 25.0 IBU | 25 - 40 | |
Discussion
???work?
2003-01-13 3:12pm
Does this work okay? With my low btu stove , this method would probably speed things up quite a bit.
Work?
2003-01-14 5:13am
I have done no-boils without specialty grains and they work great. I have not tried a no boil recipe with specialty grains yet, when I do I will post it here.
Post a Comment
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